Simple creamy vegetable curry from the slow cooker that is quickly made and bursts with flavors and texture.
I am back blogging…finally! 🙂 After about a month or so going underground, I am so happy to be able to share recipes again. Last month was really busy. It was the last month of me being a student which is in a way super exciting and cool but also a bit sad…..maybe not! Anyways, I had to finish my graduate thesis along with other projects and exams so cooking got limited to preparing grains and throwing them together with whatever veggies my fridge would offer me. Pretty boring, but there was just no time! Now that I am literally free of all the workload school gave me, I find myself with so much free time that is hard to handle at times. The last six years there was constantly something going on, either school, workor both, but now that I got my Master’s and still a few weeks left before leaving Prague that is pretty amaaazing! After being a student for a year, let me be a tourist again!
So back to the kitchen it is. The weather had been cold and not at all what could be defined as “spring”. Maybe because of that or maybe I don’t know why I have been craving a creamy veggie curry and rice. The craving went on for days and I found myself googling and searching Pinterest for it. Enough reason to get the slow cooker back out and start cooking. Every time I make something in my slow cooker I am amazed how useful it is. Why do it not use it more often?! And thank you whoever came up with the slow cooker idea! Enough said, back to the recipe!
I combined my favorite veggies and beans and threw everything together. You can brown the onions and garlic in a skillet before adding it to the slow cooker (I did!), but I have done it without before and find there is not that much of a difference to the final taste of the curry.
The curry needs to cook for about 6 hours on low in the slow cooker, so it’s perfect to throw everything together in the morning and enjoy it later for lunch or dinner. I found that even 8 hours don’t do the curry any harm, which might fit better when being out for work or school. I cannot tell you enough how much I love coming home knowing there is a warm cooked meal waiting for me (kinda like when Mama was cooking when I was a child ;D)
As for the coconut milk, you can use either full-fat or a lighter version, both work well, but full-fat obviously makes it more creamy (who would have thought!). Since I am watching my fat intake a bit lately, I opted for a lighter version this time and used half a can full-fat and half water. Works for me and as a bonus I get to use my one can in two recipes…still on a student budget here 😉
I especially loved the broccoli in this curry more than I thought I would. I hoped it would turn out in a nicer shade of green, but oh well, the taste and texture were perfect. I caught myself picking out almost all of the broccoli for my first serving! If I had known as a child that I would add broccoli to my favorite foods one day, I would have declared myself crazy!
The chickpeas and sweet potatoes give the curry a hearty texture. And to be honest, they pretty much make any dish better as they are just two of the best foods out there. Simple, but true! I made Basmati rice with it which was fine but I feel Jasmine rice would suit the curry (and your taste buds!) much better. You can also throw in any of your favorite vegetables or leave out what you do not like.
- 1 medium onion
- 2 gloves garlic
- 1 tsp coconut oil
- 2 cups (200g) broccoli
- 1 cup (90g) red pepper
- 2 cups (240g) sweet potatoes
- 1 can (15oz./400g) chickpeas
- 1 can coconut milk (full-fat or light, your choice!)
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tbsp garam masala
- ½ tbsp curry powder
- Small piece (5g) minced fresh ginger
- Salt and pepper to taste
- Dice the onion and mince the garlic. If preferred brown them in the tsp of coconut oil in a skillet for a few minutes. Transfer to the slow cooker.
- Wash, peel, cut and dice the veggies (broccoli, peppers, sweet potatoes) and rinse and drain the chickpeas. Put everything in the slow cooker.
- Add the can of tomatoes, coconut milk and vegetable broth on top.
- Put in the spices (garam masala, curry powder, ginger) and give everything a good stir.
- Set the slow cooker on low and let it cook for 6 hours.
- Serve with your favorite rice and enjoy!
If you are out of the house for more than 6 hours, cooking the curry for up to 8 hours will do no harm.
Do you love your slow cooker as much as I do? What are your favorite dishes to prepare with it?